288 BUTTER-MAKING. 



At a recent conference of the Societe Nationale de Laiterie, 

 held at Brussels, the following scale of points was suggested for 

 butter (Creamery Journal) : 



Odor 5 



f Color 5 



Work J Reflection 10 



' rK 1 Cleanliness 5 



[ Chemical analysis 10 



( Firmness 13 



Consistency -j Spreading facility 12 



[ Interior structure 5 



Tastp / Purity 5 



\ Taste and aroma 30 



100 



SCORE-CARD USED BY W. S. MOORE & Co., CHICAGO. 



Stencil Date 



Creamery 



Buttermaker. . 



Too high acid 1-3 



Sour 1-3 



Heated 9 



Weedy 2-10. . . 



Tainted 2 



Barny 2-10. . . 



Poor sewerage, dirty cans, etc 5-10. . . 



Wintery 2-10. . . 



Old milk 2 



Flat 1-3 



Light 1-3 



Summery 1-10 . . . 



Needs more acid 1-3 



Poor water or ice 



Fishy 4-6 



Cowy 1-2-10. 



Fine, high, clean. . 

 Score (Perfect 45). 



Weak 4.. 



Salvy 4.. 



Greasy 4. . . 



Oily 4... 



Tallowy 4.. . 



Cheesy 4 . . . 



Loose body 4-7 . 



Too much water 4 . . . 



Not enough water 4 . . . 



Water not well incorporated 4. . . 



Milky 



Fine, waxy 



Score (Perfect 25). 



